Carrot And Coriander Falafel
Delight your tastebuds with these homemade falafels that are bursting with aromatic flavors and a crispy exterior. The combination of toasted cumin and coriander seeds creates a warm and inviting fragrance, while the blend of fresh ingredients brings a burst of color and taste. Pair these delectable falafels with a creamy yoghurt dip infused with zesty lime and nutty tahini for a satisfying meal that will have you coming back for more.
— Constant Cookbook
Ingredients
- 1 tsp cumin
- 1 tsp coriander seeds
- 2 x 400g/14oz cans chickpeas
- salt and freshly ground black pepper
- 1½ tsp baking powder
- 1 tbsp plain flour
- 100g/3½oz carrot
- 1 red chilli
- 1 tbsp chopped fresh coriander
- 1 garlic
- 2 tbsp chopped fresh parsley
- 1 lemon
- , for frying vegetable oil
- , to garnish sesame seeds
- 100ml/3½fl oz Greek yoghurt
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- 1 lime
- 1 tbsp tahini
- toasted pitta breads
Instructions
- For the falafels, toast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Grind the seeds in a pestle and mortar.
- Blend the toasted spices together with the remaining falafel ingredients in food processor until well combined.
- Shape spoonfuls of the falafel mixture into balls and set aside on a plate.
- Meanwhile, heat 1cm/½in vegetable oil in a frying pan and fry the falafels for 1-2 minutes on each side. Remove the falafel from the pan with a slotted spoon and set aside to drain on kitchen paper. Sprinkle with the sesame seeds.
- For the yoghurt dip, blend the Greek yoghurt, coriander, mint, lime and tahini in a food processor until smooth.
- Serve the falafels with toasted pitta breads and the yoghurt dressing alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 24
Nutrition
- Calories: 51kcal
- Carbohydrate Content: 4g
- Fat Content: 2.5g
- Fiber Content: 1.5g
- Protein Content: 2g
- Saturated Fat Content: 0.5g
- Sugar Content: 0.5g
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